Pike-Perch with Gâtinais Saffron Recipe
Pike-Perch with Gâtinais Saffron
Flavors of the Gâtinais
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes + time for the stock
Difficulty: Easy
Ingredients for 4 servings
- 2 kg (4 1/2 lb.) Pike-Perch
- 200 ml (3/4 cup) crème fraîche
- A few strands of Gâtinais saffron

- 1 liter (4 cups) cold water
- 500 ml (2 cups) white wine
- Bouquet garni
- Coarse salt and cracked pepper

- 100 ml (6 tbsp.) cream
- A few strands of Gâtinais saffron
- 2 egg yolks
- 1/2 lemon, sprinkled with salt
  1. Remove the fillets from the raw pike-perch, leaving the skin on.
  2. Prepare a stock with the fish bones and head in a broth (water, white wine, bouquet garni, coarse salt and pepper.) Bring to a boil and reduce by 3/4.
  3. Place the scaled fillets, skin side down, in a buttered baking dish; cover with fish stock (reserving 1/4 of the stock.) Sprinkle with a few saffron stigmas and add 200 ml (3/4 cup) crème fraîche. Cook in a moderate oven for 15 minutes.
  4. Infuse 0.2 g of Gâtinais saffron in hot water until colored, without boiling.
  5. Pour this infusion over the two beaten egg yolks with the juice of half a lemon and 100 ml (6 tbsp.) liquid cream, stirring with a spatula until thickened.
  6. Serve the pike-perch fillets very hot with the saffron on top, passing the sauce separately and allowing the saffron to rise to the surface.

A recipe from M. Ryst, La table de St Loup.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up